In case you didn’t know, I’m a West-Flemish girl and in my native tongue, ‘leek’ translates into ‘fun’. We used to live in the countryside and we used to guess the crops in the fields as we drove by: potatoes, sprouts, cauliflower, beets,… One day we were driving past a field with small green stems that looked like spring onions. ‘Onions?’, I asked my dad. ‘No, Minne,’ he said, ‘It’s a funfair!’
Maybe you should’ve been there for it to be funny, but it’s a memory I cherish 🙂
And because cooking with leek is always fun, this week I’m bringing you 2 leeky recipes!
Cod and leek papillote
Folding the papillote (see photo's).
Take about 1,5 meters of tin foil. Fold it crosswise and crosswise again. Then fold once back open and fill in the middle against the crease (photo!).
Once you’ve filled it, fold the flap over again. Make a pouch by folding the edges into themselves (about 2-3 times), leaving one side open. Now that you have a pouch, you can pour in the fluids. Then close the opening like you closed the other edges.
Preheat the oven to 200°C. Wash the leek and cut into finger-length pieces, until you reach the light green foliage. You can use the rest of it in a soup.
Cut the pieces into halves and into strips by quartering your half-rolls. You’ve now julienned the leek. Lay it out on the tin foil. Take the cod out of its packaging and lay it on top of the leek. Cut the cherry tomatoes in half and put them on top of the fish (don’t worry if one or two roll off).
Crumble up the bouillon cube over the fish and season with pepper. Close the papillote and add a good dash of wine (about 10 tablespoons, give or take). Fold it closed, lay it out flat on an oven tray and cook for 15 minutes in the preheated oven.
Take out the papillote and leave to rest for about about 5 minutes before serving.
* Leek doesn’t take long to cook, so you don’t have to defrost the cod beforehand. That’s why this is a great recipe for when you don’t have a lot in your fridge or you forgot to defrost something.
** Take a small bottle of wine, so you can have a glass of wine with your dinner! 😉
If you’re sticking to water, I’d suggest adding some extra bouillon. The wine adds a lot of flavour.
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Valerie will be revisiting this recipe, for sure. She had a pretty fat cod fillet, so it took a little while longer to cook (tip!). Her mother added some cream for a festive touch. Yum!
Carine loved it too and especially the plentiful tomatoes! Her serving tip: serve with mashed potatoes and dress with some parsley!
Stijn doesn’t like leek, but he sacrificed himself for Singlemade’s sake anyway. He accidentally bought a crumbed cod fillet but it worked out great! And he found it to be surprisingly good. Stijn’s tip: serve with rice!
Follow our Singlemade heroes into the fray and try this recipe! Share your Singlemade creations through #singlemade_it, @singlemade of email@example.com!
Have fun cooking and… bon appétit! 🙂